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Pumpkin chia pudding is one of my favorite ways to bring pumpkin spice to breakfast. Made with real pumpkin and Greek yogurt, it’s extra thick and creamy with 16 grams of protein per serving. It’s easy to prep ahead and has plenty of warm pumpkin spice flavor.
If you’ve been around for a while, you know I make a lot of different kinds of chia pudding. This time, I went all in on pumpkin season and wanted something that felt like a fall breakfast but was still just as easy to prep as my other recipes. I love that I can mix it up the night before and have breakfast ready to go in the morning, with a few simple toppings to make it feel a little more special.
Real Pumpkin Gives This Chia Pudding Its Flavor
When I was testing this recipe, I wanted the pumpkin flavor to actually come through instead of having it taste like regular chia pudding with pumpkin spice added. Using real pumpkin puree gives the pudding that classic fall flavor, while the pumpkin spice and cinnamon round out the pumpkin flavor.
- It has a thicker, creamier texture. A lot of chia pudding recipes rely on milk as the main liquid, but Greek yogurt gives the pudding more body and a much creamier, spoonable texture.
- It has 16 grams of protein and 8 grams of fiber. Greek yogurt contributes most of the protein, while chia seeds provide both protein and fiber. The combination makes it nice and filling.
- It gets better after sitting overnight. Two hours is enough time for the chia seeds to thicken, but I prefer the texture after and overnight chill.
Ingredient Notes
A few ingredients are especially important for getting the flavor and texture right.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chia seeds: These are what thicken the pudding as they absorb the liquid. Whole chia seeds work best here because they swell and form a gel around the seed, which gives chia pudding its thick, spoonable texture.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, so using plain pumpkin lets you control exactly what goes into the recipe.
- Greek yogurt: Plain Greek yogurt works best here. I usually use full-fat for a richer texture, but low-fat Greek yogurt works just as well if that’s what you have.
- Milk: Any milk you normally keep on hand will work here. I use dairy milk, but you can swap it for almond milk, oat milk, or another non-dairy milk you prefer.
- Maple syrup: This lightly sweetens the pudding without covering up the pumpkin and warm spices. You can also use sugar-free maple syrup or honey if you prefer.
- Pumpkin spice and cinnamon: Pumpkin spice gives this pudding that classic fall flavor, while cinnamon adds a little extra warmth. Don’t have pumpkin spice? Mix together ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves instead.
- Optional: If you want to bump up the protein even more, you can add a scoop of vanilla protein powder.
How to Make Pumpkin Chia Pudding
This pumpkin chia pudding with yogurt comes together in just a few minutes, then the fridge does the rest.
- Combine the ingredients: Add the chia seeds, pumpkin, Greek yogurt, milk, vanilla extract, maple syrup, pumpkin spice, and cinnamon to a medium mixing bowl.
- Mix and chill: Stir until everything is well combined. I like to let the mixture sit for 5 to 10 minutes, then stir again to redistribute the chia seeds and break up any clumps. Divide the mixture between two jars or containers. Cover and refrigerate for at least 2 hours, or overnight, until thickened.
jamie’s tips
How to Get the Texture Just Right
This pumpkin spice chia pudding is pretty forgiving, but these little tips will help you get the texture you’re looking for.
- Stir it twice. Give the mixture another good stir after about 5 to 10 minutes in the fridge. This helps redistribute the chia seeds as they start to thicken, so you don’t end up with clumps.
- Let it set fully. The chia seeds need time to absorb the liquid and thicken the pudding. I like to let it chill for at least 2 hours, but overnight is even better.
- Adjust the consistency. If the pudding is too thick after chilling, stir in a splash of milk to loosen it up. If you want it thicker, you can add a little more chia seeds and let it chill for another 30 minutes. If it’s too thin, make sure it has fully chilled before adding more chia seeds.
- Add toppings! I love the creamy texture of chia pudding even better when it’s paired with toppings like sliced banana, granola, or chopped nuts.
Make It Taste Like Pumpkin Pie
My favorite way to serve this is with vanilla Greek yogurt, chopped pecans, crushed graham crackers, and an extra sprinkle of cinnamon. The graham cracker adds the crust-like crunch that makes the whole thing taste a little more like pumpkin pie. For a more dessert-like version, swap the Greek yogurt for whipped cream.
Meal Prep and Storage
Store the pumpkin chia pudding in airtight containers in the refrigerator for up to 5 days. I like using small glass prep bowls, but mason jars work well too. It will continue to thicken as it sits, so stir in a splash of milk before serving if needed.
For meal prep: I like making both servings at once so I have breakfast ready for the next couple of mornings. Add your toppings right before serving.
More Chia Pudding Recipes
If you’ve made and loved this Pumpkin Chia Pudding recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Pumpkin Chia Pudding
Ingredients
- 1 cup Greek yogurt
- 1/2 cup pumpkin
- 1/2 cup milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- optional: 1 scoop vanilla protein powder
- Optional Toppings: vanilla Greek yogurt or whipped cream, pecans, crushed graham crackers, sprinkle of cinnamon
Instructions
- Combine all of the ingredients in a medium bowl and mix until fully combined.
- Divide the mixture between two jars and let set in the fridge for at least 2 hours or overnight.
Notes
- Stir twice: Stir the pudding again after 5–10 minutes of chilling to redistribute the chia seeds and prevent clumps.
- Adjust the consistency: If the pudding is too thick after chilling, add milk 1 tablespoon at a time. If it’s still too thin after the full 2-hour chill, add a little more chia seeds and chill again.
- Greek yogurt: Full-fat Greek yogurt gives the creamiest texture, but low-fat also works. Different brands may vary slightly in thickness.
- Make ahead: The pudding can be refrigerated for up to 5 days. Keep pecans, graham crackers, and other crunchy toppings separate until serving.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
